Name: Grilled Cauliflower with Cilantro Pesto
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups); 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; Cilantro Pesto, recipe follows; Cotija cheese and cilantro leaves, for serving; 1/2 cup extra-virgin olive oil; 1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes; 1/4 teaspoon crushed red pepper flakes; 1 clove garlic, smashed and peeled; 2 cups packed cilantro leaves; 1 cup roasted and unsalted cashews; 1/2 cup crumbled Cotija cheese

Directions

Preheat an outdoor grill to medium-high.
Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.

Cilantro Pesto:

Yield: Makes about 1 1/2 cups

Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.